![](https://media1.agfg.com.au/images/recipes/2361/hero-300.jpg)
Grilled Wild Salmon with Couscous and Orange Miso Dressing - Chef Recipe by Lisa Mead
Just imagine this dish served on a secluded beach in the Caribbean or Mediterranean by your own p...
20mL Blanco tequila
20mL crème de cacao
20mL Mezcal
2-3 dashes chocolate bitters
30mL lime
10mL agave
Combine all ingredients into a Boston shaker with ice.
Shake and double strain over ice in a rocks glass.
Garnish with charcoal salt.
Recipe provided by Grinners Dive Bar